These were a great accompaniment to Sunday football. With a few nondairy adaptations, and a little non-cured, no nitrated turkey bacon, these were healthy, too.
Homemade potato skins (from Babble blog)
4 russet potatoes, thoroughly scrubbed
1 cup soy cheddar cheese, shredded
2 – 3 strips turkey bacon
3 tablespoons minced parsley
3 tablespoons scallions, shallots, or red onion
2 teaspoons salt
1 tablespoon soy sour cream
Preheat oven to 400 degrees F. Scrub and dry your potatoes. Pierce each potato a few times with a fork. Brush oil all over the potatoes, place on a sturdy stainless steel baking sheet. Bake potatoes for an hour, until the skin has wrinkled and the potatoes are soft to the touch. Remove from baking sheet and set aside to cool until they can be handled.
Cut the potatoes in half, and scoop out the potato flesh, leaving a 1/4″ of potato flesh all around. Reserve the extra flesh for mashed potatoes, or another potato dish.
Turn the oven to 450 degrees and brush both sides of the potatoes liberally with canola oil, and sprinkle them with salt. Lay the potatoes flesh-side up on the baking sheet, and bake for 10 minutes. Flip the potatoes with tongs, and bake for another 10 minutes.
Meanwhile, fry up your bacon (I microwaved mine) so that it is nice and crisp. When cool enough to handle, crumble it.
Remove the potato skins from the oven, turn flesh side up, and sprinkle each potato evenly with the cheese and bacon bits. Place the skins back into the oven and cook for 2 – 3 minutes, until the cheese is melted and bubbly. Sprinkle each skin with the scallions, a twist of fresh pepper, and a dollop of sour cream. Serve immediately.